Recipe: Spring Green Soup with Poached Hens Egg

By Guest Chef, Richard Bainbridge.

This healthy hearty soup is a favourite of mine, especially enjoyed during the season where the mornings are crisp and the nights are drawing out.

 

Serves: 4 adults, as a starter

Preparation time: 15 minutes

Cooking time: 10 minutes

Difficulty: 2 out of 5

 

Ingredients

  • 200g spring greens, roughly chopped and well washed
  • 50g spinach, roughly chopped and well washed
  • 80g ice water
  • 400g chicken stock
  • 10g garlic oil
  • 4 hens eggs
  • pinch of curry powder
  • salt and pepper, for taste
  • splash of vinegar
  • 4tbsp rapeseed oil

 

Method

  • Place a large pan of water onto a high heat and bring to the boil on your chosen hob
  • Add a pinch of salt to the water and add the spring greens and spinach, cook until almost a mush
  • Remove from the water and cover with ice
  • Transfer all into a blender and blend until smooth
  • Taste for seasoning and place to one side (will keep for up to 3 days)
  • When ready to serve place on a low heat, do not boil as you will loose the fresh colour
  • Once warm check for seasoning again
  • Place a small pan on a high heat with a good splash of vinegar and bring to the boil
  • Once boiling turn down the heat to allow the water to gently bubble
  • Using a spoon, stir the water clockwise
  • Crack your eggs and slowly add to middle of pan
  • Cook for about 3-4 minutes until your eggs are just cooked
  • Remove from water and allow to cool a little

Presentation

  • To serve fill your bowls with the soup, add the warm egg to the middle and top with a good twist of white pepper
  • Spoon a little good quality rapeseed oil (or olive oil) and serve with warm sour dough and hand churned butter